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Easy Pumpkin Dump Cake with Vanilla Ice Cream

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A ridiculously simple pumpkin dump cake with a buttery golden topping, served warm with vanilla ice cream. Perfect for fall gatherings and requires only 10 minutes of active prep.

Ingredients

Scale
  • 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
  • 1 can (12 oz) evaporated milk
  • 3 large eggs, room temperature
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 box (15.25 oz) yellow cake mix (not butter recipe or extra moist)
  • 3/4 cup unsalted butter, melted
  • 1 cup chopped pecans or walnuts (optional)
  • Vanilla ice cream for serving

Instructions

  1. Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or non-stick spray.
  2. In a large mixing bowl, combine pumpkin puree, evaporated milk, eggs, sugar, vanilla extract, pumpkin pie spice, cinnamon, and salt. Whisk until smooth and well combined.
  3. Pour the pumpkin mixture into the prepared baking dish and spread evenly.
  4. Sprinkle the dry cake mix evenly over the pumpkin mixture. Do not stir.
  5. Drizzle the melted butter as evenly as possible over the cake mix.
  6. Sprinkle with chopped pecans if using.
  7. Bake for 45-50 minutes, until the top is golden brown and the edges are bubbly. The center should be set but still slightly jiggly.
  8. Let cool for 10-15 minutes before serving.
  9. Serve warm with a generous scoop of vanilla ice cream.

Notes

For best results, use regular yellow cake mix (not butter recipe or extra moist). Let the cake rest 10-15 minutes before serving to allow layers to set. Can be assembled up to 24 hours in advance and refrigerated before baking.

Nutrition

Keywords: pumpkin dump cake, easy pumpkin dessert, fall dessert, dump cake, pumpkin cake with ice cream

Find it online: https://clunkcook.com/easy-pumpkin-dump-cake-with-vanilla-ice-cream/